Chessboard cake with blueberry cream

Ingredients for 1 servings:

• 5 m.-sized eggs
• 175 g sugar
• 1 pack flavoring (lemon)
• 125 g flour
• 125 g cornstarch
• 3 tsp baking powder
• 1 jar blueberries (wild blueberries; 225 g drained weight)
• 9 sheets of white gelatin
• 75 g sugar
• ½ lemon(s), the juice
• 250 g quark
• 600 ml cream
• 200 ml cream
• 2 tsp cream stiffener (san-apart)
• some chocolate, grated
• wafer rolls

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 30 minutes

To prepare the sponge cake, preheat oven to 180 degrees Celsius (top/bottom heat). Line a 26 cm springform pan with baking paper. In a bowl, beat the eggs with 5 tablespoons of hot water, sugar, and lemon flavoring using a hand mixer until thick and foamy. Mix the flour with the cornstarch and baking powder, sift it over the egg foam, and carefully fold it in. Pour the mixture into the springform pan, smooth it out, and bake for about 35 minutes. Remove from the oven, allow to cool, and remove the baking paper. Allow to cool completely before cutting; ideally overnight. To prepare the cream, drain the wild blueberries well in a sieve. Soak the gelatine in cold water for a good 10 minutes. Heat the blueberries in a saucepan with 75 g of sugar and lemon juice, remove from the heat, and allow to cool. Squeeze out the gelatine and dissolve it in the water. Add the cold quark to the berry mixture and stir in well. Whip the cold cream until stiff and pour onto the cooled berry and quark mixture, then fold in well with a whisk. Fill into a piping bag with a hole in the nozzle or a freezer bag and cut a hole in the middle. Cut the cooled sponge cake horizontally three times with a large knife. This should make two thicker and two thinner layers. It is best to cut thin layers on the top and bottom. Place the first thin layer on a cake plate and enclose it in a cake ring. Starting at the middle, cut the two thicker layers into equal-sized rings using cookie cutters or a knife and a stencil. You should end up with 4-6 rings (depending on how stable the sponge cake is). Start by placing 2-3 rings on the cake plate, leaving spaces between them, and pipe the cream into the spaces. Cover the cream with the remaining rings and fill the remaining open areas (where only the sponge cake is visible) with cream. Then finish with the fourth and final thin layer and let the cake cool for 4 hours. For the garnish, whip 200 ml of cream with san-apart until stiff peaks form. Spread it on the top and sides, reserving a little for piping on every second layer. Place the wafer rolls in the spaces between.